Easy Weeknight Dinner: Pan-Seared Pork Tenderloin with Rhubarb Chutney and Orzo

When it comes to dinner on a busy weeknight, we all want something that’s quick, easy, and tasty. The truth is that this can be achieved without a trip to your neighborhood taco truck or fast-food drive through window.  That’s why I love to make pork tenderloins.  Their small size make them quick to cook and their texture is so tender, you’ll think you’re eating at one of the best restaurants in town. Rhubarb is in season now so it makes for a perfect accompaniment to a tenderloin slathered in herbs and pan-seared to perfection. When my boyfriend tasted this one he said “This is amazing. My jaw would be dropping if I weren’t chewing!”



Pork Tenderloin with Rhubarb Chutney and Orzo

  • 1 1/4 cup (packed) dark brown sugar
  • 2/3 cup apple cider vinegar
  • 2 tablespoons water
  • 1 tablespoon minced peeled fresh ginger
  • 1 lemon, peel completely grated
  • 1 tablespoon ground cinnamon
  • 3 long stalks of rhubarb, cut crosswise into 1/2 pieces, (about 3 cups)
  • 1 1 1/4 pound pork tenderloin
  • 4 tablespoons extra virgin olive oil, divided
  • 1 tablespoons ground black pepper
  • 1 tablespoon kosher salt
  • 2 tablespoons finely chopped fresh sage leaves,
  • 2 teaspoons fennel seeds, ground in a mortar with pestle
  • 1/2 cup chopped fresh parsley
  • 1lb ounces orzo
  • 4 tablespoons unsalted butter
  • 1/4 cup finely grated asiago cheese
MAKE CHUTNEY: Bring sugar, vinegar and water  to a boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Stir in ginger, 1 tablespoon lemon peel and cinnamon an reduce heat to low. Let simmer for 10 minutes. Increase heat to medium-high. Add rhubarb and bring to boil. Reduce heat to low and simmer gently until rhubarb is tender, about 10 minutes. Season chutney with salt. Let cool slightly before serving. (This can be made 3 days ahead.)
Mix 3 tablespoons olive oil, fresh sage, and ground fennel in small bowl. Place pork tenderloin in a large baking dish and rub oil mixture all over pork tenderloins sprinkle kosher salt and freshly cracked black pepper and and rub in. Let the pork stand and come to room temperature for 20 minutes.
While pork is standing, MAKE ORZO: Cook orzo in a medium pot of boiling water until soft but still firm to the bite. Toss with remaining lemon peel, butter, fresh parsley and asiago cheese.

Heat remaining 1 tablespoons oil in large skillet over medium-high heat. Add pork to panand cook until browned on all sides using tongs to rotate the pork, about 2 minutes per side, 8 minutes total. Reduce heat to medium; cover and cook, turning pork occasionally, about 8 minutes longer.

Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2 to 1-inch-thick slices. Garnish with sage springs and serve with Rhubarb Compote and orzo.

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Filed under Heather Platt, In Season, Main Course, Spring

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